Place the olive oil, chopped red onion, and garlic in a medium sized dutch oven. Cook over medium heat for about 7 minutes, or until softened.
Add the broth and the rice and bring to a boil. Once it boils, turn off the heat and put the cover on the pot and place in the oven.
Bake at 375 degrees for 55 minutes. Right before the baking time is up, cook the peas (either steam in a pan, or cook in the microwave).
Remove the risotto from the oven and place on a burner turned to medium heat. Add the white wine, nutritional yeast, vegan buttery spread, and salt. Stir constantly for about 5 minutes or until the risotto thickens up.
Drain the peas and add to the risotto. Stir well. Season with more salt and pepper if desired. Serve immediately.
Creamy and Comforting Dairy Free Brown Rice Risotto.
Amount Per Serving
Calories 400Calories from Fat 108
% Daily Value*
Saturated Fat 2g13%
Vitamin A 1230IU25%
Vitamin C 20.6mg25%
* Percent Daily Values are based on a 2000 calorie diet.